The statewide chef competition highlighting the best of state’s food, agriculture and culinary talent comes to Charlotte, NC on September 3, 2013.
16 local chefs are slated to participate in 15 competitive dinners in the Got to Be NC Competition Dining Series, Fire in the City.
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Reservations for each night of food and fun at Fire in the City are available at www.competitiondining.com.
Here’s the line up of 2013 Fire in the City Chefs and culinary competitions- Tickets are on sale now at www.competitiondining.com. Call your friends and make your reservations today!
September 3: Rooster’s Wood-Fired Kitchen, Charlotte (Phil Barnes) vs. Fish Market Bar and Grill, Fort Mill (David Sullivan) For Reservations
September 4: Gallery Restaurant at The Ballantyne Hotel, Charlotte (David Moore) vs. The Cowfish Sushi Burger Bar, Charlotte (David Lucarelli) For Reservations
September 5: The Wooden Vine, Charlotte (Nicolas Daniels) vs. Carpe Diem Restaurant, Charlotte (Paul Ketterhagen) For Reservations
September 9: The Peculiar Rabbit, Charlotte (Brent Martin) vs. Upstream, Charlotte (Tom Dyrness) For Reservations
September 10: River’s Edge Bar & Grill- at the National White Water Center (David Bettendorf) vs. E2 Emeril’s Eatery, Charlotte (Brian Mottola) For Reservations
September 11: Mimosa Grill, Charlotte (Jon Fortes) vs. King’s Kitchen, Charlotte (Sam Stachon) For Reservations
September 23: Passion8 Bistro, Fort Mill (Luca Annunziata) vs. Heist Brewery, Charlotte (Rob Masone) For Reservations
September 24: Barrington’s, Charlotte (Bruce Moffett) vs. Cantina 1511, Charlotte (Vincent Giancarlo) For Reservations
September 30: Battle between winner of September 3 and September 4 For Reservations
October 1: Battle between winner of September 5 and September 9 For Reservations
October 7: Battle between winner of September 10 and September 11 For Reservations
October 8: Battle between winner of September 23 and September 24 (quarterfinals) For Reservations
October 14: Battle between winner of September 30 and October 1 (quarterfinals) For Reservations
October 15: Battle between winner of October 7 and October 8 (semifinals) For Reservations
October 21: Battle between winner of October 14 and October 15 (finals) ALREADY SOLD OUT!!
Each of the 15 dinners will be hosted at Bonterra Dining & Wine Room at 1829 Cleveland Ave, Charlotte, NC; http://www.bonterradining.com/
HOW IT WORKS: Paying guests will enjoy each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “featured” or “secret” ingredient. For each dinner, the ingredient will come from a North Carolina farmer or artisan producer. The featured ingredient is revealed to the chefs only an hour before they start cooking, and it must be used in each of the three courses.
Diners, alongside culinary and guest judges, will rate each dish and determine who moves on to the next round and who goes home. At stake in each series is a grand prize of $2,000, a handmade chef knife by Ironman Forge in Charlotte, and the coveted “Red Chef Jacket.” The runner-up receives $500.
Reservations for dinners cost $59 excluding beverage, tax and tip. Reservations for the semi-final and final are $69. Diners can attend as many dinners as they like.
The Got To Be NC Competition Dining Series is part of a larger movement. Because we are all chefs, farmers, or diners, the mission is to connect and celebrate this community through a dynamic, entertaining experience.
Sponsors include the North Carolina Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, OUR STATE Magazine, Certified Angus Beef®, Pepsi Bottling Ventures and Swisher Hygiene.